Ok here is how I make my chocolate cheesecakes & the topping that I put on my last one that made it even better.
Here is the parts list for just the cake...
Enough oreo cookie crumbs to line the bottom of your springform pan & halfway up the sides - I used 17
1 bag chocolate chips - semisweet 12 oz.
3 8 oz. packs cream cheese
1 can sweetened condensed milk - 14 oz.
2 tsp vanilla extract
4 chicken eggs
9-10" springform pan
If you want to make the topping for it you will also need...
6 oz. heavy cream
1 cup chocolate chips - semisweet
1 cup milk chocolate chips
Start by letting your chicken eggs & cream cheese come to room temperature.
Once that happens preheat your oven to 300*
Turn the oreo cookies into crumbs.
I had slightly over 1 1/2 cups when done.
Take your springform pan
& line the bottom & halfway up the sides with the oreo crumbs - press them into place.
Melt your chocolate chips in a double boiler or make one like this ^^
Starting to melt nicely...
Now that your cream cheese is up to room temperature put it in a mixing bowl.
Mix until the cream cheese is light & fluffy then
add the sweetened condensed milk & the vanilla
mix just enough to get them blended in.
Add the room temperature chicken eggs one at a time &
once again mix only enough to get them blended in.
Now add the melted chocolate chips about 1/3 at a time & yup you guessed it...
mix just enough to get everything blended.
The reason for this is if you overbeat the mix then it will rise way up in the oven & there is a very good chance it will crack when it falls...
Scoop the mix
into your springform pan & put it in the oven for possibly an hour & 5 minutes depending on your individual oven. I check mine at the 50 minute mark. Pull out the oven rack that your cheesecake is on & see how shaky it is - you want it to jiggle a bit like jello but not so much that if you cut into it you would have soup. If it shakes a bit & you can touch the top & have it feel sort of firm then it is done. If it shakes too much & is not done bake it for another 10 - 15 minutes & check it again. It sounds complicated but it's not bad
DO NOT BAKE IT UNTIL IT HAS NO SHAKE AT ALL!!
Once the cheesecake is done baking turn the oven off & let it stay in there for 30 minutes with the door closed making sure that you
DO NOT PEEK!!
After the half hour take your cheesecake out & put it on a cooling rack. I like to run a knife around the edges of mine at this time - it seems to do a good job of keeping it from cracking as it cools. Once it is completely cooled down cover it with plastic wrap & put it in your fridge for 8 hours or more - I usually let mine in overnight.
If you just want the chocolate cheesecake then you are done at this point. If you want to make the ganache topping though continue on - it's worth it!
Take your 6 oz. of heavy cream & bring it to a simmer then remove it from the heat.
Take your 2 cups of chocolate chips & add them to the cream one at a time.
Keep stirring as the chocolate & cream mix together.
Once they get mixed switch to a whisk & mix it till it gets very smooth then let it cool a wee bit.
Get your cheesecake out of the fridge.
It has settled nicely with no cracks at all...
Pour the ganache on top & spread it out evenly.
Put it back in the fridge till it's firm & your chocolate overload cheesecake is ready to slice & eat!
If you like chocolate & you like cheesecake you will fall in love with this dessert.
I will probably always put this topping on my chocolate cheesecakes from now on!
So there you go... If anyone makes one let me know what you think of it
Edited by Smoking B - 5/19/14 at 3:21pm